Can you pinpoint the most important space in your restaurant?

Some operators believe that it’s the space in-between your guests and your menu. For others, it comes down to the crowded tabletop real estate where things like seasonal promotions become visible.

But my guest today will argue something different – he believes that the MOST important space in your entire restaurant is the space that exists in the 18 inches between face of your host, server or cashier and the face of each customer.

In episode #015 of the Social Restaurant Podcast, I talk with Eric Chester, Founder and CEO of the Center for Work Ethic Development on the topic of igniting passion, building solid work ethic and getting higher performance from the ranks your front line employees.

As a former teacher and coach, a nationally acclaimed keynote speaker and the author of three books, Eric has spent his career helping leaders learn how to engage the emerging workforce and create cultures that make employees want to work harder, perform better, and stay longer.

The battle to keep customers coming back is waged on the front lines of your operation, and Eric has a formula that can help you win.

Go ahead, turn up the speakers, click play and listening to episode #015 of the Social Restaurant Podcast.

And as always, please support our show sponsors:

SHIFTNOTE
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ON SCENE PRODUCTIONS
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